This decadent summer dessert is bursting with juicy seasonal berries, with just the right amount of bubbly for a seriously tasty grown-up treat.
Get the Recipe - Summer Berry Jelly
Monday, 21 July 2014
Summer Berry Jelly
This decadent summer dessert is bursting with juicy seasonal berries, with just the right amount of bubbly for a seriously tasty grown-up treat.
Get the Recipe - Summer Berry Jelly
Wednesday, 16 July 2014
Monday, 14 July 2014
Devon Food Events - What's On This Week July 14-20th 2014
Every week we bring information you the latest food events in the county. For our full calendar including details on Farmers and Produce Markets please visit www.atasteofdevon.co.uk
Thursday 17 July 2014 to Monday 21 July 2014
Somersault Festival
LONG TABLE FEASTS
4 DAYS OF UNDER-CANVAS DINING FROM SOME OF THE UK’S MOST REPUTED CHEFS
Take your place and tuck in with Somersault’s Long Table Feasts, amazing under-canvas dining like you’ve never experienced before.
We’ve hunted hungrily across the land and hand-picked four of our favourite restaurants, with Fifteen Cornwall, Nathan Outlaw, Pitt Cue Co. and The Ethicurean all bringing their unique offerings to the table. For more information please visit http://somersaultfestival.com/
★ ★ ★ ★ ★
Sunday 20 July 2014, 11:00am - 04:00pm
Exeter Forest School & Shillingford Organics 2014 Open Day
Join Exeter Forest School and Shillingford Organics for their annual Family Fun Open Day on Sunday 20th July 2014. A great day out for all the family and a celebration of Forest School and Farming.
Explore the farm, meet the growers, play and learn in the Forest School with activities including fire lighting, den building, campfire cooking, natural arts, crafts and so much more.
Enjoy delicious local produce from Shillingford Organics, a BBQ from West Town Farm and vegetarian / vegan delights from trained chef Sebastien Plancheon… mmm tasty! There will also be loads of entertainment including Morris Dancing, storytelling and animal singing under our magical 300 year old oak tree.
This is a great opportunity to find out more about the outdoor life, where your food comes from and the amazing benefits of learning and playing outside at Exeter Forest School
Find out more and RSVP online through the website: www.exeteroutdoors.co.uk/open-day
Thursday 17 July 2014 to Monday 21 July 2014
Somersault Festival
LONG TABLE FEASTS
4 DAYS OF UNDER-CANVAS DINING FROM SOME OF THE UK’S MOST REPUTED CHEFS
Take your place and tuck in with Somersault’s Long Table Feasts, amazing under-canvas dining like you’ve never experienced before.
We’ve hunted hungrily across the land and hand-picked four of our favourite restaurants, with Fifteen Cornwall, Nathan Outlaw, Pitt Cue Co. and The Ethicurean all bringing their unique offerings to the table. For more information please visit http://somersaultfestival.com/
★ ★ ★ ★ ★
Sunday 20 July 2014, 11:00am - 04:00pm
Exeter Forest School & Shillingford Organics 2014 Open Day
Join Exeter Forest School and Shillingford Organics for their annual Family Fun Open Day on Sunday 20th July 2014. A great day out for all the family and a celebration of Forest School and Farming.
Explore the farm, meet the growers, play and learn in the Forest School with activities including fire lighting, den building, campfire cooking, natural arts, crafts and so much more.
Enjoy delicious local produce from Shillingford Organics, a BBQ from West Town Farm and vegetarian / vegan delights from trained chef Sebastien Plancheon… mmm tasty! There will also be loads of entertainment including Morris Dancing, storytelling and animal singing under our magical 300 year old oak tree.
This is a great opportunity to find out more about the outdoor life, where your food comes from and the amazing benefits of learning and playing outside at Exeter Forest School
Find out more and RSVP online through the website: www.exeteroutdoors.co.uk/open-day
Wednesday, 9 July 2014
Full English Sausage Rolls Recipe
This tasty recipe for sausage rolls has been kindly submitted by Glenn Cosby from the Great British Bake Off.
You can read our interview with Glenn here
You can read our interview with Glenn here
These are great to take on a picnic on the beach but are equally good fresh from the oven at a party.
Baking the bacon in the oven until it is brown and crisp is a good tip for adding flavour and texture; it's also a brilliant way to do bacon for sprinkling on salads and things.
Baking the bacon in the oven until it is brown and crisp is a good tip for adding flavour and texture; it's also a brilliant way to do bacon for sprinkling on salads and things.
500g pack of all-butter puff pastry, fresh or defrosted
150g streaky bacon (I prefer smoked)
400g sausages
4 medium eggs
60g sun-dried tomatoes
120g black pudding
1 egg
150g streaky bacon (I prefer smoked)
400g sausages
4 medium eggs
60g sun-dried tomatoes
120g black pudding
1 egg
1. Put the oven on at 200°c or gas mark 6 (if using defrosted pastry take it out of the fridge).
2. Lay out the bacon in strips on a baking sheet and bake for 15 minutes or until they are really crisp; a good deep brown means more flavour.
3. Place the eggs in boiling water for 7 minutes.
4. Tip the hot water down the sink and leave the hot pan (with the eggs in it) under a cold running tap for a few minutes until the pan and eggs are cold.
5. Skin the sausages and put the filing into a medium-sized bowl.
6. Chop the tomatoes and black pudding into chunks and add to the sausagemeat.
7. Take the bacon out of the oven and allow to cool before chopping into strips and add to the filling mixture; mix all the ingredients together.
8. Roll the pastry into a large 40cm x 40cm square (the length of a roll of cling film).
9. Cut the pastry into two equal rectangles and then spread half the filling up the middle of the pastry so that you have two strips of pastry on either side.
10. Repeat the last step with the other rectangle of pastry and the rest of the filling.
11. Peel and quarter the eggs and lay them in a row on top of the filling.
12. Beat the extra egg with a tablespoon of water and using a pastry brush coat the pastry on either side of the filling with the egg.
13. Roll one strip of pastry on top of the filling - it doesn't need to be tight but try to avoid leaving much air in the middle. Roll the other strip of pastry so that it is on top of the first. Then brush the top of the roll with the beaten egg.
14. Take a large, sharp knife or a bread knife and slice each sausage roll in half and then cut them in half again.
15. Place the sausage rolls on a lightly oiled baking sheet and bake at 200°fc for 30 minutes until they are a good crisp colour.
2. Lay out the bacon in strips on a baking sheet and bake for 15 minutes or until they are really crisp; a good deep brown means more flavour.
3. Place the eggs in boiling water for 7 minutes.
4. Tip the hot water down the sink and leave the hot pan (with the eggs in it) under a cold running tap for a few minutes until the pan and eggs are cold.
5. Skin the sausages and put the filing into a medium-sized bowl.
6. Chop the tomatoes and black pudding into chunks and add to the sausagemeat.
7. Take the bacon out of the oven and allow to cool before chopping into strips and add to the filling mixture; mix all the ingredients together.
8. Roll the pastry into a large 40cm x 40cm square (the length of a roll of cling film).
9. Cut the pastry into two equal rectangles and then spread half the filling up the middle of the pastry so that you have two strips of pastry on either side.
10. Repeat the last step with the other rectangle of pastry and the rest of the filling.
11. Peel and quarter the eggs and lay them in a row on top of the filling.
12. Beat the extra egg with a tablespoon of water and using a pastry brush coat the pastry on either side of the filling with the egg.
13. Roll one strip of pastry on top of the filling - it doesn't need to be tight but try to avoid leaving much air in the middle. Roll the other strip of pastry so that it is on top of the first. Then brush the top of the roll with the beaten egg.
14. Take a large, sharp knife or a bread knife and slice each sausage roll in half and then cut them in half again.
15. Place the sausage rolls on a lightly oiled baking sheet and bake at 200°fc for 30 minutes until they are a good crisp colour.
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